Paleo Peach & Blueberry Ice Cream

This ice cream is simple, and a WIN! So, next time peaches are on sale at your local grocery store, stock up, peel, slice and freeze them, and whenever the mood/craving strikes, whip up a batch of this yummy goodness! That’s what I did. 🙂 Also perfect for a barbecue or family dinner, with an added bonus of not requiring an Ice Cream Maker!

My other half is out of town this week, so the dogs and I are about to get ALL sorts of productive up in here. Wedding planning, dog park trips, and catching up on blog posts! YAY! I know, I’ve been SO slack lately. Gonna chock that up to being productive with wedding planning. T-minus 80 days!

This post was originally supposed to be for National Ice Cream day (about a month ago), so without further stalling, here comes the recipe!

Paleo Peach & Blueberry Ice Cream paleo peach and blueberry ice cream

what you need:

1 can full fat coconut milk (cream and water)

1 1/2 cup peaches, diced

1/2 cup frozen blueberreis

1/4 cup roasted coconut flakes, plus some for garnish

2 TBS raw organic honey

1 tsp vanilla extract

2 egg yolks

pinch of sea salt

what to do:

  1. Combine 1 cup of the peaches, coconut milk, honey, vanilla in a blender.  Blend until smooth.
  2. Once blended, pour mixture into a pot and whisk in the egg yolks and salt.
  3. Bring to a low boil then remove from heat.
  4. Pour into bread pan and add remaining peaches, coconut flakes, and blueberries.
  5. Freeze for 4 hours or overnight.
  6. Scoop, garnish with roasted coconut flakes and enjoy!!

{Roasted coconut flakes: 1/2 cup unsweetened coconut flakes on baking sheet in the oven @ 325 until golden brown.}

I hope you all enjoy this paleo treat as much as we did!



3 thoughts on “Paleo Peach & Blueberry Ice Cream

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